Today I’m sharing a recipe for the most delicious tartines (crostini?). I like calling them tartines, but I’m not 100% sure of the difference between tartines and crostini (is it just the French and Italian varieties of little toasts served with toppings?). Regardless, I served these tasty little tartines at brunch a few weeks ago, and they were a big hit. Then I made them again to “photograph” for the blog, and the girls, Joe, and I ate them all, promptly. They’re just that good.
What I’m sharing can hardly be considered a recipe; it’s more an ingredients-pairing recommendation. The pickled ramps really do MAKE these tartines, though, and you can find that recipe right here on A Daily Something. You also don’t want to skip out on the good quality butter (my brand of choice is Kerrygold) and good sea salt. I also picked up some very fresh baguettes at our local French cafe, and I recommend that you use a quality bread, too. These are simple to make, but will really taste best if you use well-made, fresh ingredients.
To make your own flavor-packed spring tartines, here’s my recommendation:
– quick-pickled ramps
– radishes, sliced thinly with mandoline (sourced from Shenandoah Seasonal)
– pea shoots (sourced from Shenandoah Seasonal)
– alfalfa sprouts (grown by my sister in law)
– soft, quality butter
– flaky sea salt
– baguettes, sliced and lightly toasted (sourced from Petite Lou Lou)
Start with a generous schmear of butter. Add sprouts and/or shoots, a layer of radishes, and some pickled ramps. Top with salt. Eat. Repeat.
I like setting up a little DIY tartine board at brunches (rather than assembling them all ahead of time). It allows guests to experience the food on a more personal level; they can taste, touch, and smell the food in a very tactile way, and decide for themselves what to include on their toasts. And bonus: it gives them something to do if you’re still making final dinner preparations.
Enjoy these tasty treats while you can; ramps are only in season for another week or so!
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